I love baking cookies, and today I want to share two wonderful oatmeal cookie recipes with you. Whether you’re craving something warm and spiced or a classic comforting treat, I’ve got you covered. These cookie ideas are perfect for a cozy afternoon or sharing with friends and family.
It’s always a good time for homemade cookies. I find that simple ingredients often make the best desserts, and these recipes really prove that point. Get ready to bake some delicious cookies!
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Warm Iced Gingerbread Oatmeal Cookies Recipe
These spiced oatmeal cookies are a fantastic treat. The warm gingerbread flavors pair perfectly with a sweet icing, making them a comforting dessert.
Key Ingredients & Baking Tips
- Molasses: Use unsulphured molasses for a rich, deep gingerbread taste. It’s what gives these cookies their classic flavor.
- Fresh Ginger: Adding a little grated fresh ginger boosts the spice and aroma. It really makes the cookies stand out.
- Chilling the Dough: If your dough feels too soft, chill it for 30 minutes. This helps the cookies keep their shape during baking.
What You Need for Gingerbread Oatmeal Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/4 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 2 cups old-fashioned rolled oats
- For the Icing: 1 cup powdered sugar, 2-3 tablespoons milk, 1/2 teaspoon vanilla extract
⏱️ Time: Prep 20 mins, Bake 10-12 mins🍽️ Yields: About 2 dozen cookies
How to Make These Gingerbread Cookies
Step 1: Get Ready to Bake
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking soda, salt, ground ginger, cinnamon, and cloves. Set this dry mixture aside for a moment.
Step 2: Mix Wet Ingredients
In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Beat in the molasses, egg, and vanilla extract until everything is well combined and smooth.
Step 3: Combine and Bake Cookies
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Stir in the oats by hand until they are evenly distributed throughout the dough. Drop rounded tablespoons of dough onto your prepared baking sheet. Bake for 10-12 minutes, or until the edges are golden brown. Let them cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
Step 4: Make the Icing
While the cookies cool, prepare the icing. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until you have a smooth, pourable glaze. If it’s too thick, add a tiny bit more milk; if too thin, add a little more powdered sugar. Drizzle or spread the icing over the cooled cookies. Let the icing set before storing.
📝 Final Note
Store these iced gingerbread oatmeal cookies in an airtight container at room temperature for up to 3-4 days. They taste even better the next day!
Classic Oatmeal Chocolate Chip Cookies Recipe
These oatmeal chocolate chip cookies are a timeless favorite for good reason. They are chewy, packed with oats, and full of melty chocolate. You’ll love them!
Key Ingredients & Baking Tips
- Brown Sugar Boost: Using more brown sugar than white sugar helps make these cookies extra chewy. It also adds a nice deep flavor.
- Quality Chocolate Chips: Good quality semi-sweet chocolate chips make a big difference in the taste. Feel free to use a mix of chocolate types, like milk and dark.
- Don’t Overbake: For soft and chewy cookies, take them out of the oven when the edges are just set and the centers still look a little soft. They will finish baking as they cool on the hot baking sheet.
What You Need for Oatmeal Chocolate Chip Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 1/2 cups semi-sweet chocolate chips
⏱️ Time: Prep 15 mins, Bake 10-12 mins🍽️ Yields: About 3 dozen cookies
How to Make These Chocolate Chip Cookies
Step 1: Prepare Your Baking Space
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt. Make sure these dry ingredients are well combined, then set the bowl aside.
Step 2: Create the Cookie Base
In a large bowl, using an electric mixer, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Beat in the eggs one at a time, making sure each is fully mixed in before adding the next. Stir in the vanilla extract until it’s all smooth.
Step 3: Finish the Dough and Bake
Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Fold in the old-fashioned rolled oats and chocolate chips by hand until they are evenly spread throughout the dough. Drop rounded tablespoons of dough onto your prepared baking sheet, leaving some space between each cookie. Bake for 10-12 minutes, or until the edges are golden and the centers are still soft.
Step 4: Cool and Enjoy
Let the cookies cool on the baking sheet for 2-3 minutes after removing them from the oven. This helps them set up and prevents them from breaking. Then, carefully transfer them to a wire rack to cool completely. Enjoy these warm or at room temperature.
📝 Final Note
You can freeze these cookie dough balls for later. Just scoop the dough, freeze on a tray, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.